Easy Cheesy Enchiladas

These enchiladas are to die for! My mom made them for us last time we were visiting and we devoured them! We decided to make them ourselves and they turned out perfectly. Thanks for the recipe Mom! This is a total repeat! So tasty and EASY!


**Sauce ingredients:
2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 can fire-roasted crushed tomatoes (14 ounces)
1/2 cup chicken or beef stock

12 corn tortillas
3 tablespoons oil
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups shredded Monterey Jack cheese, divided


Pre-heat the oven to 375ºF.
Heat the 2 Tbsp. oil in small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes.

While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.

In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish.

When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with Spanish rice, refried beans, and guacamole!